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Blood Orange Cheesecake

Ricotta cheese makes this lighter and less rich than a standard cheesecake.

  • Servings: 10
Blood Orange Cheesecake

Source: Martha Stewart Living, April/May 1994

Ingredients

  • 2 cups fresh ricotta cheese
  • 6 or 7 graham crackers, crushed into crumbs (3/4 cup)
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons freshly squeezed lemon juice
  • 1 envelope unflavored gelatin
  • 4 large egg yolks
  • 1/2 cup plus 2 tablespoons milk
  • Pinch of salt
  • Grated zest of 1/2 orange
  • 1 teaspoon pure vanilla extract
  • 4 ounces cream cheese, room temperature
  • 1/2 cup heavy cream, whipped
  • 1 Candied Blood Orange Slices
  • Blood Orange Glaze

Directions

  1. Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.

  2. Preheat the oven to 350 degrees. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.

  3. Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.

  4. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.

  5. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.

  6. Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.

  7. Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.

  8. To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

Reviews (6)

  • CCCatLake Lanier 3 Sep, 2012

    I followed the recipe to the T...the family loved it and commented that it was fluffy and light! And it does taste like a Dreamcycle! I waited all summer for the blood oranges to come in and next time I may just use less expensive oranges and add food coloring to the glaze!

  • Jr_Martha 4 Feb, 2012

    If you love custard, you'll love this cheesecake: that is exactly what it tasted like. For this recipe I used passionfruit juice instead of blood oranges and drained the ricotta overnight and it set perfectly only after a few hours (I cut the recipe in half to test it, which is why it set so quickly I think). For those who are planning on skipping the draining process, try placing it in many layers of cheese cloth, creating a ball and squeezing as much moisture out as possible.

  • AllAroundBaker 15 Aug, 2010

    This came out very creamy and it tasted like an orange and cream drink. I didn't drain the ricotta cheese but it still held together pretty well after a few hours in the fridge.

  • Genevieve_ 30 Jul, 2010

    This cheesecake has become a staple at any and all holidays - easy to make and delicious even the youngest additions to my family enjoy a slice. The biggest keys here are you HAVE to drain the ricotta or else it wont set and the being sure you cook the custard enough. Also I always double the blood orange glaze and in the summer Ive made tangerine, grapefruit and lemon variations all of which are delicious!

  • Genevieve_ 30 Jul, 2010

    This cheesecake has become a staple at any and all holidays - easy to make and delicious even the youngest additions to my family enjoy a slice. The biggest keys here are you HAVE to drain the ricotta or else it wont set and the being sure you cook the custard enough. Also I always double the blood orange glaze and in the summer Ive made tangerine, grapefruit and lemon variations all of which are delicious!

  • henna429 7 Jul, 2010

    I made this cheesecake but it didn't come out like the way in the picture. It was too hot and the cake didn't set properly even though the cake has been in the refigerator for a day and half. I even tried putting it in the freezer so that it can set but it didn't work. This is one of the recipes I wont be using again.

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